My girlfriend and I will be visiting my brother in Portland in July and are very excited about the trip. I've been reading Chowhound boards about where to eat when we're in town, but am having a hard time figuring out what I should be getting in Portland that you just can't get in New York (or many other places).

Perhaps it's that I've just looked at too many menus that everything is starting to look the same, but nothing has really popped out with how unique and innovative it is.

Any help would be appreciated.

Thanks in advance.

I was able to find several places that had it online, but am trying to be cost conscious and didn't want to pay the shipping charge. Hence the hoping to find it around here.

My Bubby's brisket recipe calls for Bennett's Chili Sauce. Sadly, I have not been able to find it. If somebody knew where I could find this, or can recommend a sauce that it extremely similar, I'd be eternally thankful.

With Thanksgiving looming in the distance, I'm thinking about getting an electric turkey fryer, as I've heard great things about the food I'm a bit concerned with their safety, but have read that the Masterbuilt ones (see: http://www.amazon.com/Masterbuilt-200...) are fine.

Does anybody have wisdom here?

Hrm. Right now I have two grills... A really big "oil drum on its side" one, which takes care of a lot of the work (the corn usually sits on the top rack away from the flame for awhile to get some smokey flavor, and then put on the grill to give a bit of char and caramelization). The second keeps the very large pot of pulled pork warm.

In theory, I could invest in another one for corn, but I wonder if it's overkill.

The corn will be one of the many dishes on the menu, but definitely a side dish. Large in this case means 80-100 people.

And for the record, I'm in Park Slope if you want to stop on by. :)

One of the side reasons I want to marinate the corn ahead of time, is for timing purposes. When I do fresh corn on the grill, I tend to keep it dry, and then soak it for about a half hour prior to grilling. This year however, there's going to be too much corn to do in one or even two batches, thus, getting it done ahead of time seems like the way I want to go.

I've been told that Old Bay isn't water soluble, and it needs something else to really get into the corn. Oil and lime sound like a good idea, but filling up a huge barrel with oil seems a little strange and possibly costly. But also delicious!

Mmmm... This sounds like what I'm looking for.

I like the idea of husking the corn except for the last layer, as it'd still let a lot of the marinade in, but still be grill-able. I'd read about people that shuck the corn, but then re-wrap the ears, but that sounded like a terrible pain.

Hmmm... That does sound interesting, but I'm not sure if it's the taste I'm looking for.

I'm planning a large outdoor BBQ that's taking place when the weather gets nice, and have begun planning for it. One of the things I want to make is grilled corn on the cob, but I wanted to add a twist to the staple.

However, I don't want to individually add a topping to the corn after cooking it, I'd much prefer to marinate or infuse the corn (I was thinking Old Bay, but am very open to suggestions) ahead of time, but don't have much experience doing this.

I'd greatly appreciate it if someone could share their past experiences.

Thanks! :)